Posts Tagged ‘Zabaglione’

I’ve been preparing this great dessert for many many years. As a matter of fact it has become a tradition that I bring enough to my best friend’s house for Thanksgiving of course it’s great for any occasion. It takes a little time to prepare but this one should make your family, friends and guests melt. This recipe makes enough for a crowd.

You will need:

Eggs — 6 separated.Heavy Whipping Cream — two pintsSavoiardi — Two packages. These are Italian lady fingers do not use those spongy ones you find in a grocery store. Make an effort to find them.Marsala Wine — About one quarter cup should do, the alcohol will cook out there really isn’t any replacement.Mascarpone Cheese — One pintSugar — 1 TBSPEspresso or Very Strong Coffee — Make about two cups. You might not use it all it just depends on how much the cookies absorb.Dark Chocolate — Enough to shave over the entire finished dessert.

Start by making the zabaglione. Fill a medium sized pot about 1/3 way up with water. Bring to a steady simmer. Place a stainless steel bowl over the pot and add the egg yolks, using a whisk beat the eggs until they start to turn a very light yellow color, use caution here so the egg yolks to not set, move on and off the heat so that this doesn’t happen, add the sugar and continue to whip until it starts to thicken, add the Marsala wine and whip some more to fully incorporate the wine. Remove from the heat and add the mascarpone cheese then whip to fully incorporate. Set aside to cool. Using a rubber spatula fold the whipped cream into the egg mixture, be careful not to over work as it will deflate, then fold the whipped egg whites in again don’t overwork as to not let it deflate.

I use a 13×9 pyrex dish to hold the dessert but anything will work. Pour enough coffee into the dish so that you have about 1/8 coverage. Place rows of the cookies on top of the coffee and press lightly so the coffee starts to be absorbed. Put about 1/3 of the egg/whipped cream/egg white mixture over the cookies and spread to cover. Add a layer of cookies and spoon come coffee over each cookie. Repeat until you use up all of the mixture, you might have some cookies left over but that’s OK they make a great snack. I use a vegetable peeler to shave the dark chocolate over the dessert. Use as much or as little as you like

Cover the dish loosely with plastic wrap and refrigerate for at least an your but as long as overnight. Enjoy.

Prepare the Zabaglione:
Put egg yolks in a stainless steel bowl placed over a sauce pot containing about one or two cups water. Bring water up to a slow boil and using a whisk cream the eggs until they grow in volume and start to change to a pale yellow color and starts to thicken. [NOTE: You can use a double boiler instead of the bowl over pot technique.] You can’t walk away while doing this or the eggs will scramble. Briskly whisk in sugar, continue to whip to add more volume and lighten the color. Add Vino Cotto and continue to whisk. You will know when the mixture is ready as it will coat the back of a spoon.

Pour equal amounts of the mixture into serving glasses (I use martini glasses as it makes for a classy visual). Serve warm.